Excellent My favorite soup for my fans. Sallys Organic Black Bean Soup by Sally Law Artwork by avmurray at FanArtReview.com

Sally’s Organic Black Bean Soup~ You will need: 1 Tablespoon organic cold-pressed olive oil 4 whole garlic cloves, peeled. Note:  Not the whole garlic head, but the individual cloves.  1 medium sweet onion, minced  3 15 ounce cans organic black beans, rinsed and drained. 1 14.5 ounce can organic diced tomatoes, do not drain.  16 ounces organic unsalted chicken, beef or vegetable stock, which ever you prefer. 2 teaspoons Emeril’s Original Seasoning  2 large bay leaves  1/2 cup Cabernet Sauvignon Wine Salt and pepper, to taste. In large soup pot with lid, sauté onion and garlic in olive oil until soft, a few minutes will do over medium-low heat. Add all remaining ingredients, except the salt and pepper. Bring to a low boil, securing with lid. Simmer 2-3 hours until beans and flavors are married and savory. Taste and add salt and pepper, as desired. Remove and discard bay leaves. Mash soup with a potato masher until a creamy consistency is achieved. I like mine creamy with bean chunks remaining. Keep warm until served in soup pot or crock. Ladle into bowls and serve with grated Gouda cheese, if desired.   Recognized Author Notes To make this gluten-free, just make sure all ingredients are marked gluten and wheat free. This is a wonderful soup year round. It has medicinal properties to it with the rich fiber content, onions and garlic. Bon appetit.

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